Yummo! Almost Authentic Roman Carbonara

After devouring my super yummo dinner, I give you my 1st recipe post. Next time I'll try to take a pic before I start hoovering.

Real Roman Carbonara sauce is a composition of 3 things.

egg / romano or parmesan / some kind of bacon you can't find anymore so...pancetta or other type of bacon.
The sauce cooks with the steam from your skillet, feel free to cook it a bit longer to set the egg if you are concerned with the whole raw thing.

For 1 egg I used between 1/4 and 1/2 cup of grated cheese, whisk the two together and set aside.

I used a mix of what I had in the fridge, I used veal because of the mild taste, totally adaptable to any combo of meat and veggies.

In a large skillet sautee pancetta until it begins to look slightly crispy (I used coconut oil, its what I had on hand).
Add onion.
When onions begins to soften add veal and cook until no longer pink.
Add Zucchini and cook for about 2 min.
Add the rest of the ingredients. and cook until the spinach looks wilted and is bright green. yum!

Remove skillet from heat and add the egg and cheese mix, toss, toss, toss until you are satisfied with the creaminess.

Bon Appetit!

____________________________________________Behind every successful person...lies a pack of haters

Pancetta is a substitute for guanciale (cured pig jowl/cheek), which you can still get at certain spots. That being said, regular bacon also works in a pinch. I used to make pasta alla carbonara all the time, now I don't anymore as the Italian in me doesn't like the thought of spaghetti squash. I might have to try your approach, Suze.

I like to make mushroom "noodles" (slice giant portobellos thin and saute in butter and minced garlic) I use this all the time as a base for my bacon carbonara. Mmmmmmmmmmmmm! Works really well since mushrooms often make an appearance anyways! Great for ragu as well, or meatballs in marinara.